Wednesday, 16 April 2014

Authentic Chinese Food Recipes Biography
Source(google.com.pk)In traditional Chinese cooking, freshness is nearly an obsession: in any Chinese market you’ll find live fowl and fish; meat is slaughtered in the morning, butchered and sold by afternoon; cooks shop every day. Moreover, an effort is made to see that balance and contrast is maintained at the table as well. Variations in cooking methods will be employed within a meal: boiled steamed, braised roasted and stir-fried—Chinese would not ordinarily consider laying a table with six stir-fried dishes. With these concerns in mind, one can see how far the American version of this cuisine, a “sugary, battered-and-deep fried confusion of meats and vegetables,” has strayed from its source.The history of Chinese food in America rightfully begins with the discovery of gold at Sutter’s Mill, California, in 1848. With the influx of immigrant labor from southern China’s Guangdong province, a simultaneous need for restaurants catering to these Chinese cropped up in the enclave soon to be known as San Francisco’s Chinatown. The first Chinese eatery in America was probably the Macao and Woosung Restaurant, on the corner of Kearny and Commercial Streets. In the mid to late1800s, these establishments not only attracted the Chinese, but also non-Chinese whose curiosity about this exotic fare and ambiance created a temporary surge of interest. However, the patronage of these food adventurers soon waned, as economically-based resentment and racism cooled the interest in things Chinese. This change in the view toward Chinese immigrants culminated in the Exclusion Act of 1880, and the restaurateurs of Chinatown were left to carry on the food traditions of southern China with very little compromise.Chinese imperial food dates back to slave society. Ever since there were emperors and palaces, there has been imperial food, which was served mainly to the emperors, their wives and concubines, and the royal families. Emperors used their power to collect the best delicacies and called upon the best cooks to make delicious food for them. Imperial food represented a dynasty’s best cuisine.Although imperial food was made exclusively for the royal family, generals, ministers, and nobility, it was the peasants, herders, and fishermen who provided the raw materials, craftsmen who made the kitchen utensils, the cooking staff who provided the service, civil officials who named the dishes, and protocol officials who drafted the dietary and culinary rules. Imperial food comprised the dietetic culture of the Chinese palaces and it is part of China’s valuable cultural heritage.Chinese food recipes hand-picked from a variety of sources. Chinese food recipes indexed by type of food, cooking technique and regional cuisine.Great selections of easy and authentic Chinese recipes. Make great Chinese food with these Chinese recipes online.Chinese Food Made Easy has been licensed into The Cooking Channel (USA), New Zealand, Germany, Iceland, Poland and Australia as well and has been picked up by BBC’s Lifestyle channel for all its Asian feeds, including China, Hong Kong, Taiwan, Singapore and Korea.Philip Chiang was born in Shanghai and grew up in Tokyo, before relocating to San Francisco. In the early 1960s, his mother opened, The Mandarin, one of the first Chinese restaurants in the United States to serve Chinese food from regions other than Canton. The Mandarin became widely known for its high-end cuisine and eventually led to a second location in Beverly Hills.